Arepas

¡Bendición Familia!


When I went to Cartagena, Colombia my AirBnb included the services of a maid and cook. Luzmila or Luz is her name. She not only kept our beach-front apartment clean and stocked, she checked on us each day to ensure we were safe and comfortable, but she cooked some of the freshest and flavor-filled dishes I’ve ever had. I felt that I was hugging an aunt. Breakfast was served on the 10 floor wrap-around apartment balcony. Facing the ocean, she served us eggs, fresh cut fruit and juice, coffee, cheese and arepas. 


Arepas is a South and Central American staple made up of cornmeal, water and a sprinkle of salt in its most basic form. Hot off a pan, preferably searing with butter, you cut it open and stuff it with braised meat, cheese, sweet preserves, eggs, or bare. It forms a crunchy crust until golden brown, particularly around the edges. When done, you make an incision creating a pocket. Crunchy and crusty on the outside, slightly doughy on the inside. 


My sister married a Venezuelan and she mastered how to make it for him. Luzmila shared with me the way she makes them and I mastered it. Now, with her permission, I share with you her version here. 



INGREDIENTS:


Bag of sweet masa Pan (or yellow corn meal) - 2 ½ cups

Salt (I prefer Kosher or Himalayan) - 1 Tsp.

Water - 2 cups

Anise seeds - ¼ cup

Sugar - ½ cup

Shredded Colby or Monterey cheese - 2 cups

Butter 

Avocado or Grapeseed Oil



  • In a bowl, whisk the cups of masa Pan, salt and sugar to evenly distribute the ingredients evenly throughout. 

  • Ground the Anise seeds in a pestle and mortar, grinder or food processor. 

  • Pour and mix the anise grounds into the mix. 

  • I shred the cheese and add it to the mix and whisk evenly. I prefer to freshly shred my cheese because pre-shredded cheese has a coating that makes it more difficult to melt. 

  • Take the water and pour a small portion into the mix. 

  • I try to get the mix sticky, doughy and moldable. I avoid making it runny by rationing the 2 cups of water. 

  • I test the water by feeding it in small portions into the mix. I don’t always need the 2 full cups of water. 

  • Time to get my hands dirty. I lightly oil my hands with oil and begin to massage and blend the wet mix until it is sticky yet bonding together. I add as much of the water as needed to achieve this consistency. 

  • I taste the mix to ensure it is sweet enough. I ensure the ratio of sweet to licorice is to my taste.

  • I roll and pat the dough to make a 4 inches disc in diameter and ¼ of an inch in thickness. 

  • To a cast iron or non-stick pan, add oil and turn on the burner to medium-high heat. Keep it on the lower end to medium-high. 

  • When the oil heats up, I add a pad or two of butter - because I like my food to taste slightly of butter.

  • I gently place the disc of dough into the heated pan and after 1-3 minutes, I check to see if the disc has become golden brown. Once one side of the discus is golden brown and crunchy, I turn over and cook for another 1-3 minutes until golden brown.  

  • I make a slit incision opening the disc through the top of the diameter creating a pocket. I like to add ham and cheesy eggs, or for my sweet tooth I add mango preserves, or a piece of cotija cheese and a slice of guava paste. 

  • I repeat until the mix is all gone. I don’t recommend making the mix, cooking the arepas and reheating the next day. It doesn’t taste the best when the cooked arepa is reheated. I simply make a fresh masa pan mix.


My sister and brother-in-law make shredded beef and stuff the arepa with it. They add avocado, beans, and fresh tomatoes. It truly is a meal in a pocket beating the hot pocket and in my opinion, the stuffed pita pocket.


Remember to tag me @fireislanderseasonings if you try and test out the recipes. 


¡Buen provecho y disfrútalo familia!   

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